Name: Creamy Gochujang Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 lb. pasta; 1 tbsp. olive oil; 1 tbsp. butter; 4 garlic cloves (minced); 1/4 cup gochujang paste; 3/4 cup heavy cream; 1/2 cup grated parmesan; 1 tsp. red pepper flakes; 2 tbsp. fresh basil (chopped)

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Creamy Gochujang Pasta is a simple to make pasta dish that takes only 15 minutes, and is bursting with flavor and spice. Made with korean gochujang paste, heavy cream, and al dente pasta, this bold and decadent dish is sure to be a hit.

creamy gochujang pasta topped with fresh basil in a white plate.

It's no secret that we love spicy food in our household, I mean, Gigi Hadid Pasta (with or without vodka) and Spicy Chicken Pasta are on constant repeat.

Today I'm coming at you with another spicy pasta dish that I think you are going to love.

If you have never had gochujang paste before, you're in for a treat. Try it in Easy Gochujang Aioli as well.

What is gochujang paste?

Gochujang paste, pronounced goh-chew-jang, is a Korean condiment made from fermented soybeans, rice, red chili peppers, and salt. It is a spicy, sweet, and savory. It's used in various Korean dishes for flavor and spice, like bibimbap and bulgogi. It is characterized by its vibrant red color.

Different varieties and brands will offer differing levels of heat. But it's not as spicy as sambal oelek or sriracha. This pasta sauce gets some of its heat from the gochujang paste but the majority comes from the red pepper flakes.

Why you'll love this recipe

gochujang noodles in a white bowl with toppings on the side.

Simple to make. This gochujang pasta recipe takes 15 minutes to put together, but it's incredibly satisfying.
Unique. Korean chili paste is fermented, so it's got a really interesting and nuanced flavor. It can be described as "umami." It is reminiscent of sesame oil and nutty, but with a kick of spice from the chili peppers.
Spicy. You can control the heat by either adding more or less red pepper flakes to this dish.
Beautiful. The rich red sauce looks lovely on the plate, especially topped with green basil to offset it.

Ingredient Notes

ingredients for cremay gochujang pasta on a white background.

Gochujang paste: You will find different varieties, some are thicker like a true paste and others are thinner and more sauce like. Either one works.
Heavy cream: To lighten things up you can do half and half or even whole milk, but the sauce will not be as thick and creamy.
Pasta: This can be made with any noodle really. Here mostocalli is used, but any noodle works, both long or short. The benefit of short noodles with ridges is that they are able to pick up more sauce. Fusilli, like that which is used in this spicy fusilli arrabiata, is a great option! For a long noodle, I like ramen noodles or angel hair.
Red Pepper Flakes: This is where you can really customize the spice level to how you want it. Add more for extra heat, or none at all if you want a milder gochujang sauce.

For full ingredient list and amounts, see recipe card below.

Variations and Substitutions

If you want, tomato paste can be used in place of gochujang for a less spicy dish.
Another way to reduce the heat would be to omit the red pepper flakes or use less.
Instead of fresh basil, a different fresh herb, such as scallions or fresh parsley would pair nicely as a garnish.
This recipe can be made vegan by using coconut cream or coconut milk in place of the heavy cream, as well as vegan parmesan cheese.
Make this dish gluten free by using rice noodles or glass noodles.

How to make Creamy Gochujang Pasta

Step 1: Cook pasta according to the packaging instructions. Once cooked, reserve at least ½ cup of pasta water before draining the pasta. In a large skillet, melt butter and olive oil over medium heat.

Step 2: Add minced garlic and saute until fragrant, about 1-2 minutes.

Step 3: Add gochujang paste.

gochujang paste being caramelized in pan.

Step 4: Allow to caramelize and deepen in color, around 2-3 minutes. Stir periodically to avoid burning.

Step 5: Whisk in heavy cream, shredded parmesan cheese, and red pepper flakes and then reduce heat to low. Allow sauce to thicken for 5 minutes, stirring periodically.

finished sauce before the pasta has been added.

Step 6: Add in reserved pasta water as needed to thin out the sauce. I found ½ cup total of pasta water works best.

finished pasta being stirred in pan by a wooden spoon.

Step 7: Add cooked pasta to the finished sauce and stir to coat.

finished pasta dish with extra basil shown in a bowl to the side.

Step 8: Serve topped with fresh basil and additional red pepper flakes, if desired.

Recipe Tips

Be sure to save a little pasta water before draining your noodles to use in the cream sauce. It's best to save more than you need, rather than risk not having enough. The recipe calls for ½ cup of pasta water, but I suggest reserving a full cup just in case your sauce needs it.
Start the pasta first, and then create the sauce. The sauce will come together in almost exactly the time most noodles take to boil.
If you are unsure how spicy you want your sauce, wait until the end to add your red pepper flakes and simply sprinkle them over the top.
You can make the sauce up to 3 days in advance and store it in an airtight container in the fridge. To reheat, simply heat in a skillet over medium-low heat on the stove. If the sauce is too thick, add some reserved pasta water or stock.

How to Serve

This pasta can stand on its own or it can be paired with a protein. This creamy, spicy pasta would pair well with chicken, shrimp, salmon, tofu, even steak bites. Try it with:

More creamy pasta dishes

If you enjoyed this Creamy Gochujang Pasta or any other recipe on my website, please give it a 5 star rating and let me know how it goes in the comments below. I love to hear from you!